Tony Bilson's Poulet Saute au Vinaigre

Chef Tony Bilson's Poulet Saute au Vinaigre
Chicken cooked with red wine vinegar

serves 6-8

2 Chickens weighing 1.5 kg each
100g clarified butter
2 onions sliced
4 cloves garlic, crushed
1 tsp chopped thyme
1 tsp chopped marjoram
2 tbl concentrated tomato paste
60 ml red wine vinegar
200ml demi-glace salt and pepper
1/2 cup chopped parsley
1 tbl butter

Divide each chicken into ten pieces and dust with seasoned flour. Heat the clarified butter in a heavy pan over a moderate heat and brown chicken.

Remove the chicken from the pan, add the onion and cook until golden. Pour off any excess butter and return the chicken to the pan. Turn the chicken with the onions over a low flame, add the garlic and herbs and continue turning for ten minutes to allow the chicken to absorb the flavours.

Add the tomato paste and continue to turn the chicken so it is coated. De-glaze the pan with the vinegar, allow it to reduce by half then add the demi-glace. Cover the pan and simmer for a further ten minutes. Season to taste. Remove from the flame and add the chopped parsley.

Swirl the additional tablespoon of butter into the sauce and serve.